GUITAR PASTA SAUCE

A famous fresh-egg-pasta dish from the Abruzzi region of Italy. The 'guitar' is a wooden frame strung with innumerable wires close together - for cutting the pasta in thin strips by laying the pasta on the 'strings' and passing a roller over it.

You can make fresh pasta and roll it slightly thicker than for fettucine (about a tenth of an inch) then cut it into narrow strips (again, about a tenth of an inch) for a rough approximation of the original - or any fresh pasta from the refrigerator section of your local store will do. Remember that fresh pasta cooks very quickly: 3 - 4 minutes on average.